Thanksgiving is the one day we all give ourselves permission to go big, but what if you could keep the flavor and skip the food coma? Meet the Maple Cranberry Thanksgiving Turkey Roast, a holiday classic rebuilt for strong bodies and calm digestion.
It’s low-FODMAP, gluten-free, and dairy-free, yet bursting with rich, maple-kissed flavor that makes you forget it’s healthy. This is comfort food that powers your muscles, supports your gut, and fills your home with the scent of fall magic.
Ingredients:
- 2 ½ to 3 pounds boneless, skinless turkey breast
- 2 tablespoons garlic-infused olive oil (FODMAP-friendly)
- ¼ cup pure maple syrup (no artificial sweeteners)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard (check for low-FODMAP ingredients)
- 1 tablespoon coconut aminos (gluten-free soy sauce alternative)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh thyme (or ½ teaspoon dried thyme)
- ¼ cup unsweetened dried cranberries (no added sugar)
- 1 tablespoon cornstarch (or arrowroot powder) mixed with 2 tablespoons cold water (for thickening)
- Fresh sage leaves and fresh cranberries for garnish
How to Make It:
- Preheat and prep. Preheat oven to 350°F (175°C). Pat the turkey breast dry and season lightly with salt and pepper.
- Sear for flavor. In an oven-safe skillet, heat garlic-infused olive oil over medium heat. Sear the turkey on both sides for 3–4 minutes until golden. Remove and set aside.
- Make the glaze. In the same skillet, whisk together maple syrup, apple cider vinegar, Dijon mustard, coconut aminos, smoked paprika, cinnamon, thyme, and cranberries. Let it simmer for 2–3 minutes until fragrant.
- Roast to perfection. Return the turkey to the skillet, spoon glaze over the top, and transfer to the oven. Roast 45–55 minutes, basting every 15 minutes, until the internal temperature reaches 165°F (74°C).
- Thicken the sauce. Remove the turkey and let it rest. Stir the cornstarch mixture into the glaze and cook over medium heat for 2–3 minutes until thick and glossy.
- Slice and serve. Slice the turkey, drizzle with the maple-cranberry glaze, and garnish with fresh sage leaves and cranberries for that festive Thanksgiving finish.
Quick Tips
- Use pure maple syrup for clean, natural sweetness.
- For flavor and balance, don’t skip the smoked paprika, which gives that subtle bourbon-style warmth.
- Let your turkey rest before slicing to keep it juicy and tender.
- Store leftovers for up to 3 days; the glaze tastes even richer the next day.
- While you eat, mix Tomorrow’s Nutrition Sunfiber into your favorite cold or room-temperature drink for a gentle, gut-friendly fiber boost. Avoid adding it to hot or warm drinks, as heat can reduce its benefits.
Give Thanks, the Gut-Friendly Way
This Maple Cranberry Thanksgiving Turkey Roast is the Thanksgiving centerpiece your body will actually thank you for. It delivers that nostalgic flavor of the holidays while keeping things light, balanced, and perfect for post-meal comfort.
So skip the food coma this year. Celebrate strength, balance, and flavor that love your gut as much as you do.
Show us your gut-friendly Thanksgiving masterpiece! Tag @tmrwsnutrition and use #EatCleanWithTomorrowsNutrition.